Pork Rinds with Chile Lime Salt

Total Time:
50 hr 25 min
10 min
48 hr
2 hr 15 min

1 ounce pork rind per person

  • 3 pounds raw pork skin
  • Grapeseed oil or other neutral-flavored oil, for frying
  • Chile Lime Salt, for serving, recipe follows
  • Special equipment: a dehydrator; a deep fryer or heavy pot
  • Chile Lime Salt:
  • 1 cup kosher salt
  • 4 tablespoons lime juice
  • 2 tablespoons Korean chile flakes
  • 1/2 tablespoon Cajun blackening seasoning
  • 1/4 teaspoon cayenne pepper
  • Zest from 4 limes
Watch how to make this recipe.
  • Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.

  • Drain the skin, return to the pot and cover with cold water. Drain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.

  • Scrape any remaining fat off the skin using a spoon (or other utensil with a good scraping edge). It's important to get as much fat off the skin as possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. The skin should look like brownish hard plastic.

  • Heat oil to 375 degrees F in a deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper towel-lined bowl and season with Chile Lime Salt.

Chile Lime Salt:
  • Mix the salt with the lime juice and spread on a baking tray. Place somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest. Yield: about 1 1/4 cup

Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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